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Recipe of Ultimate Korean Wagyu Beef Bulgogi with Jasmine Rice

Korean Wagyu Beef Bulgogi with Jasmine Rice.

Recipe of Ultimate Korean Wagyu Beef Bulgogi with Jasmine Rice

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, korean wagyu beef bulgogi with jasmine rice. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Korean Wagyu Beef Bulgogi with Jasmine Rice is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Korean Wagyu Beef Bulgogi with Jasmine Rice is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have korean wagyu beef bulgogi with jasmine rice using 16 ingredients and 1 steps. Here is how you cook that.

The ingredients needed to make Korean Wagyu Beef Bulgogi with Jasmine Rice:

  1. Make ready 1 of Double 8 Cattle Company Fullblood Wagyu Bottom Round Steak.
  2. Prepare 3 TBSP of Grapeseed Oil (divided).
  3. Get 1 BUNCH of Green Onions (thinly sliced) (to garnish).
  4. Take 1 TSP of Toasted Sesame Seeds (to garnish).
  5. Take of Marinade.
  6. Prepare 1 of Small Asian Pear (grated on the large holes of a box grater).
  7. Take 1/2 CUP of Soy Sauce.
  8. Make ready 3 TBSP of Light Brown Sugar.
  9. Make ready 3 TBSP of Sesame Oil.
  10. Get 4 of Garlic Cloves (minced).
  11. Take 1 TBSP of Fresh Ginger (minced).
  12. Make ready 1 TBSP of Gochujang (Korean red pepper paste).
  13. Prepare of Jasmine Rice.
  14. Make ready 2 CUP of Jasmine Rice.
  15. Get 4 CUP of Hot Water.
  16. Take 2 TSP of Kosher Salt.
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Instructions to make Korean Wagyu Beef Bulgogi with Jasmine Rice:

  1. PREPARING THE FULLBLOOD WAGYU BOTTOM ROUND STEAKPull the Fullblood Wagyu bottom round steak from the refrigerator. With a very sharp knife, cut the steak against the grain into 1/4-inch-thick slices.In a medium bowl, whisk together the grated Asian pear, soy sauce, brown sugar, sesame oil, minced garlic, minced gin-ger, and gochujang. This is your soy sauce mixture. In a large Ziploc bag, combine the soy sauce mixture and the steak..

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